Picture this: flaky, buttery croissants brimming with a lush pistachio-almond cream, fresh from your oven and dusted generously with powdered sugar. Pistachio Filled Croissants are a true celebration of French pastry with a delightful twist—each bite brings together the richness of pistachios, the subtle aroma of almond and vanilla, and the golden crunch of a perfectly baked croissant. These are not just pastries; they’re an irresistible treat you’ll want to serve for breakfast, brunch, or as a show-stopping dessert when friends come over. Trust me, once you try making Pistachio Filled Croissants at home, your kitchen may never be the same again.
Ingredients You’ll Need
Gathering your ingredients is simple, but each one is essential—contributing flavor, texture, and that iconic green hue. It’s all about combining the pure nuttiness of pistachios with creamy butter and the signature buttery croissants.
- Unsalted shelled pistachios: The star of the show! You want them unsalted and shelled for the creamiest, freshest pistachio flavor.
- Almond flour: Adds body to the filling, enhancing the nutty richness and keeping it velvety smooth.
- Powdered sugar: Brings sweetness and keeps the filling light—no gritty texture here.
- Unsalted butter, softened: Essential for a silky, spreadable filling and deeply satisfying flavor.
- Large egg: Helps bind everything together and adds a bit of richness.
- Almond extract: Just a dash lends that signature bakery aroma—don’t skip it!
- Vanilla extract: Balances out the nutty flavors and rounds everything out.
- Pinch of salt: Brings out and balances all the nutty notes—tiny but mighty!
- Day-old croissants: Slightly stale is best; this way, they soak up the syrup and filling without falling apart.
- Whole milk: For the syrup that moistens each croissant from the inside out.
- Sugar: Sweetens the soaking syrup for that rich, bakery-style flavor.
- Powdered sugar (garnish): A classic finish—clouds of sweetness and elegance.
- Chopped pistachios (garnish): For irresistible color, texture, and a little extra crunch.
How to Make Pistachio Filled Croissants
Step 1: Prep Your Oven and Tray
Start by preheating your oven to 350°F (175°C), giving yourself a head start in the baking process. Line a baking sheet with parchment paper so your croissants won’t stick and will bake up beautifully golden on the bottom—no fuss, no mess.
Step 2: Blend the Pistachio Filling
This step is where the magic happens! In a food processor, blitz the pistachios until you have a fine, even crumb (but don’t over-blend into a paste!). Add the almond flour, powdered sugar, softened butter, egg, almond extract, vanilla extract, and a pinch of salt. Blend everything together until you get a smooth, creamy, nutty paste that smells absolutely heavenly.
Step 3: Mix the Milk Syrup
In a small bowl, stir together the whole milk and sugar, dissolving the sugar fully. This syrup is the secret to keeping the Pistachio Filled Croissants moist and giving them that irresistible, just-from-the-bakery taste.
Step 4: Prepare the Croissants
Using a sharp bread knife, gently slice each croissant in half horizontally, just like you’d prepare a sandwich. Don’t cut all the way through—leave a little “hinge,” if possible. This makes it easier to fill them without everything spilling out, and maintains their beautiful shape.
Step 5: Soak and Fill
Open up each sliced croissant and use a pastry brush to moisten the insides with the milk syrup. You’re not going for soggy, just lightly moistened. Now, spoon a generous amount of pistachio filling onto the bottom half of each croissant, then gently press the tops back down. Feeling decadent? Swipe another bit of filling on top for extra flavor and a gorgeous finish.
Step 6: Bake to Golden Perfection
Arrange the filled croissants on your prepared baking sheet. Bake them in the preheated oven for 15–18 minutes, or until they’re golden brown and slightly crisp on top. The filling will set and become fragrant, while the croissants stay moist on the inside—absolutely divine.
Step 7: Garnish and Serve
Let the Pistachio Filled Croissants cool just a bit so you don’t burn your fingers—though warm is definitely the tastiest way to enjoy them! Dust the tops with powdered sugar and a sprinkling of chopped pistachios to really make them pop. Serve and savor every bite!
How to Serve Pistachio Filled Croissants
Garnishes
For a touch of Parisian bakery flair, dust your croissants with powdered sugar and finish with a scattering of chopped pistachios. These simple additions not only look beautiful, but also add a little extra sweetness and crunch with every bite. If you’re celebrating, even a few rose petals or edible gold leaf can make Pistachio Filled Croissants feel utterly luxurious.
Side Dishes
Pistachio Filled Croissants are rich and satisfying, so pair them with something refreshing. Fresh berries, a citrus salad, or a bowl of Greek yogurt are all excellent choices. And of course, don’t forget a cup of strong coffee or a silky matcha latte—these pastries make every morning feel special.
Creative Ways to Present
If you’re entertaining, try arranging Pistachio Filled Croissants on a tiered stand surrounded by fresh fruit and little jars of jam. For brunch buffets, cut them into halves or thirds so everyone can sample. Or for a decadent dessert platter, drizzle them with melted dark chocolate and add a scoop of pistachio gelato on the side.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pistachio Filled Croissants (a rare but happy occasion!), store them in an airtight container at room temperature for up to one day. For longer storage—up to three days—keep them in the fridge. Allow them to come to room temperature or gently reheat before serving to recapture their fresh-baked magic.
Freezing
Pistachio Filled Croissants freeze beautifully! After baking and cooling completely, wrap each croissant tightly in plastic wrap, then slip them into a freezer bag. They’ll keep well for up to a month. Defrost overnight in the fridge or at room temperature before reheating.
Reheating
For best results, warm the croissants in a 300°F (150°C) oven for 8–10 minutes, just until heated through and the filling is creamy again. This brings back the flakiness and delicious aroma, making them taste freshly baked every time.
FAQs
Can I use store-bought pistachio cream instead of making the filling?
Absolutely! If you have a favorite pistachio spread or cream, it’s a great time-saver. Just make sure it’s not too runny, and remember that homemade gives the freshest, most vivid flavor.
Do I have to use day-old croissants?
Using day-old croissants really helps them hold up to the syrup and creamy filling without turning mushy. If you only have fresh ones, you can leave them out (unwrapped) overnight, or toast them briefly to dry them out a bit before using.
Is it possible to make the filling in advance?
Yes, you can mix up the pistachio filling up to three days ahead. Just keep it in an airtight container in the fridge—when you’re ready, bring it back to room temperature for easy spreading.
Are Pistachio Filled Croissants vegetarian?
Indeed they are! The recipe doesn’t include any meat or gelatin, so it fits beautifully into a vegetarian breakfast or dessert spread. If you need to make them dairy-free, consider using a plant-based butter and milk alternative for the filling and syrup.
Can I double the recipe for a crowd?
Definitely! Pistachio Filled Croissants are a show-stopper for brunch gatherings, special occasions, or picnics. Simply double the ingredients and adjust baking trays as needed—you might need to bake them in two batches, but it’s so worth it.
Final Thoughts
Whether you’re welcoming the weekend, celebrating with friends, or just treating yourself to something special, Pistachio Filled Croissants are always a good idea. Their luxurious flavor, gorgeous appearance, and simply unforgettable aroma are tough to beat. Give this recipe a try—you won’t just taste how wonderful Pistachio Filled Croissants are, you’ll feel like a pastry chef in your own kitchen!
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Pistachio Filled Croissants Recipe
- Total Time: 38 minutes
- Yield: 6 filled croissants 1x
- Diet: Vegetarian
Description
Indulge in the rich and nutty flavors of these delectable Pistachio Filled Croissants. A perfect blend of buttery croissants filled with a creamy pistachio mixture, these treats are a delightful choice for breakfast or dessert.
Ingredients
For the Pistachio Filling:
- 1/2 cup unsalted shelled pistachios
- 1/2 cup almond flour
- 1/2 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- pinch of salt
For the Croissants:
- 6 day-old croissants
- 1/2 cup whole milk
- 1 tablespoon sugar
For Garnish (optional):
- powdered sugar
- chopped pistachios
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a food processor, blend pistachios until finely ground. Add almond flour, powdered sugar, butter, egg, almond and vanilla extracts, and salt. Blend until smooth and creamy.
- In a small bowl, stir together milk and sugar to make a soaking syrup. Slice each croissant in half horizontally (like a sandwich), being careful not to cut all the way through. Brush the insides lightly with the milk syrup to moisten.
- Spread a generous spoonful of pistachio filling inside each croissant and press closed. Optionally, spread a little more filling on top of each croissant for extra flavor and crunch.
- Place the filled croissants on the baking sheet and bake for 15–18 minutes, or until golden and slightly crisp on top. Cool slightly, then dust with powdered sugar and sprinkle with chopped pistachios if desired. Serve warm or at room temperature.
Notes
- Using day-old croissants helps them absorb the syrup without becoming soggy.
- The pistachio cream can be made in advance and refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 filled croissant
- Calories: 420
- Sugar: 19g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
